ChocoCarrotCake

Ah! Mrs. Fields is my all-time favorite when it comes to pastries with chocolates. Her version of chewy choco chip cookies and brownies are the best I've ever tasted! Long before they are commercially available in our country, I can only find them in Hong Kong's Ocean Terminal. I took a small bite each visit to the ref, to save the best for a longer time.

I have a collection of Mrs. Fields' recipe and here's my friend H's fave...

Put a twist to a usual carrot cake, with cocoa. Just enough chocolate flavor to be noticeable without being overwhelming with the same moist crumb.

2c all purpose flour
2c brown sugar
1/2c cocoa powder
1tsp baking powder
1tsp baking soda
1/4tsp salt
4 eggs at room temperature
1 1/2c unsalted melted butter
1tbsp vanilla
2c grated peeled carrots
1c crushed pinapple with juice
3tbsp all purpose cream

Preheat oven to 350F. Butter and flour three 9-inch cake pans

1. Sift and whisk together dry ingredients, set aside.
2. Put the egg, butter and vanilla in a large bowl, beat until smooth on medium speed.
3. Add the dry ingredients to the egg mixture little by little until smooth.
4. Fold in the carrots and pineapple.
5. Divide the batter in 3 9-inch cake pans.
6. Bake for about 30 minutes until a toothpick inserted in the center comes out clean. Remove the cake pans to wire racks and cool for 10 minutes.
7. While still warm, brush cream on each layer to assemble.
8. To Assemble, spread with thin layer of CREAM CHEESE FROSTING on each layer and spread the remaining frosting over the top and sides.

Garnish with your choice of nuts and/or chocolate chips. I usually top it with lots of orange colored chocolate shavings, accent with green colored chocolate shavings and sprinkle it with mini chocolate morsels/chips. Perfect presentation of Choco-carot-cake.

Adopted from Mrs. Fields' Great American Deserts